Definition: In the King James Version (KJV), "aftertan" refers to a small piece of meat, typically roasted in an oven or on a griddle. It can be found in many cuisines around the world, especially in Middle Eastern and Mediterranean regions. The word is derived from the Arabic "after", meaning "with". In the context of culinary practices and recipes, it suggests a particular type of cooking method for preparing this small piece of meat. Typically, it is cooked with other ingredients like oil, spices, and herbs, without significantly altering its structure or taste. For example, in Middle Eastern cuisine, you might use a combination of vegetables such as onions, garlic, and tomatoes to season the "aftertan". It is often seasoned with herbs such as mint, rosemary, or parsley, depending on the recipe. The cooked meat, which can be cut into bite-sized pieces, is then typically served alongside other dishes like hummus or pita. The specific definition of "aftertan" varies depending on the context and regional specialties in which it is used. It can also have a variety of uses outside of Middle Eastern cuisine, such as preparing this dish for the Jewish holiday of Passover, where it is commonly eaten with different types of bread or sliced meat.

aftertan